Want to smoke some beef not brisket, with potential pulled serving. Any advice on a decent cut that

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One word CHUCK! The Chuck, upper shoulder, like Pork Butt is loaded with collagen connective tissue and fat. The muscle is low density so when smoked low and slow to an IT of 200°F+ will fall apart and pull easily. Super tasty too and cheap...JJ

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Thanks JJ..will add pics after. I always dry rub overnight. I wet mop during, with everything I've done so far. Is that necessary. I've seen couple other forums that people squirt bottle. What are your thoughts?

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It is more of a preference, how long the smoke, how hot and what smoker. Two hour low temp Chicken or 6 hour Ribs, not needed. 15-20 hour Butts and Briskets, if you wish, many around here close the smoker and don't open again until the last hour. High heat 300°F+, moping or spritzing will keep the exterior from getting too dry and jerky tough. Quick recovery smokers, ok to mop. Open an electric smoker 5X to mop and you add an hour or more to your cook time. Lots of variables. Your Chuck is middle of the road. Not really needed but no reason not too either...JJ

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Working with a hand me down. Not "completely" airtight. I can't thank you enough for the info. I've been smoking for about 2 weeks and am hooked. I've done pork butt, chicken, and the ribs shown, which had great flavor but not fall off the bone and I had no idea about the membrane. Rookie 100%

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R2D2 is right. I'll have plenty of questions, so be prepared. With that comment I've been looking into new smokers, already. Advantages to electric vs. charcoal? I really like the "maintenance" of adding the charcoal/wood so far. What would be a food next upgrade, in your opinion?

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If you like the charcoal a WSM would be a good smoker. I prefer charcoal to electric.

A good cut of beef to smoke, is Tri tip. It's for slicing not pulling. Takes minimal time to get to an IT of 125-130 for rare in a 265* smoker. Goes great with smokey Au Jus, and the leftovers make for great French dip sandwees.

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If you like the charcoal a WSM would be a good smoker. I prefer charcoal to electric.

A good cut of beef to smoke, is Tri tip. It's for slicing not pulling. Takes minimal time to get to an IT of 125-130 for rare in a 265* smoker. Goes great with smokey Au Jus, and the leftovers make for great French dip sandwees.

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Smoked chuck roast over weekend and have to report results. Didn't take pics. Dry rubbed over night. Smoked for aprox 6hrs to internal temp of 165. Rested 30 min. Taste was good full of smoke but just like the ribs I did meat was not tender. I think I'm going to install modern temp gauge because I think one of my issues is I don't know were my temp is at. Also as I get into later hrs of my smoke ash seems to build up and I can't remove. This seems to take away from my heat. Is 3-2-1 good for all meats and tenderness? Starting to frustrated with my tenderness, but that's part of the fun right? Just have to keep smoking.

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If you want to keep your costs down, check out the mini wsm. It is made using a weber smokey joe, is about tha same size as what you are using but is hands down a better unit. If you buy everything new, you will be down around $100. It can be a bit small sometimes but is top notch.

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You definately need accurate therms if you are going to do any smoking - smoking is all about maintaining a steady low temp. over a long period of time.

Like mentioned above you can either make your own for between $50 and $100, or if you aren't wanting to make one then I also highly recomend the Weber Smokey Mountain (WSM). I have a 22.5" WSM and absolutely love it! I call my WSM "smoking-for-dummies" easy to use, light it, fill it with meat, and leave it alone!

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Smoked chuck roast over weekend and have to report results. Didn't take pics. Dry rubbed over night. Smoked for aprox 6hrs to internal temp of 165. Rested 30 min. Taste was good full of smoke but just like the ribs I did meat was not tender. I think I'm going to install modern temp gauge because I think one of my issues is I don't know were my temp is at. Also as I get into later hrs of my smoke ash seems to build up and I can't remove. This seems to take away from my heat. Is 3-2-1 good for all meats and tenderness? Starting to frustrated with my tenderness, but that's part of the fun right? Just have to keep smoking.